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Chocolate Marquise

Submitted by Dolores 11 June 2009

Recipe copied for Krish.... I use a normal loaf tin.

 
 
 
 

Ingredients

300g dark chocolate,150g unsalted butter softened,150g caster sugar,6 tbsp cocoa,6 eggs yolks only,450ml double cream,300g box After Eights,,

Method

Melt chocolate in bowl in microwave.
Whip double cream until thickened with soft peaks and put to one side.
Place butter and half the sugar into a bowl and beat until mixture is light and creamy, then beat in the cocoa.
Separate the eggs (the whites can be frozen for another time) and put the yolks in a bowl with the remaining sugar. Beat until light and creamy.
Add melted chocolate into the butter mixture and carefully stir through until well combined.
Gently fold in egg mixture then stir in whipped cream.
Now line a 6.5 x 22cm tin with 3 layers cling film, leaving a 10cm overhang.
Spoon mixture into large piping bag or just spoon mixture into tin and then cover with a layer of After Eights (cut some to ensure fit). Then spoon or pipe another layer of chocolate cream, followed by a layer of After Eights. Continue until you have 4 layers of chocolate mints finishing with a chocolate cream layer.
Fold over cling film, then chill in fridge overnight or up to 2 days.
Just before serving, place in freezer for 10 mins to make it easier to slice.
Place the tin, bottom-side up, on a serving plate, slide off tin, then peel away the cling film.
If you have a blowtorch, quickly run the flame over the surface to give it a glossy sheen.
Alternatively, dip a palette knife in boiling water and smooth the surface that way.
Use a serrated knife dipped in boiling water to cut the marquise into slices.

Recipe images are not uploaded yet.

 
 

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